Q: I am moving to a new apartment in about a month. Other than my spices, oils, and vinegars I need to eat all of the food I have stored up. It's been going well up until now: throw a can of this in here, a box of this there, but now I am stuck with nothing but ten pounds of whole wheat flour and no all-purpose. I've made bread, rolls, pasta, everything I can think of.

What can I do with all of this flour?!

Sent by Nora More

Trader Joe's certainly caused quite a hubbub when they decided to stop carrying King Arthur Flour and switch over to a store brand. We saw the new Trader Joe's all-purpose flour on the shelves for the first time this past weekend and picked up a bag. Time to put it to the test! More

Sheri is looking for a good flour canister. Can you help?

I am completely hooked on Artisan Bread in 5 Minutes a Day (which I originally spotted on your site). I haven't bought bread at a store in two months now, which is amazing considering I have an 8-month-old and work full time.

My newfound love has required that I acquire some new kitchen tools. I've found most things I need, but I can't for the life of me find a flour canister that will work. More

Here's a question from Kitchen reader Cara about working with whole wheat white flour in her baking:

At what ratio should white whole wheat flour be substituted for regular whole wheat? What about white whole wheat flour for all-purpose flour? Is the best way to substitute by weight 1 for 1?

Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we'll check out the different kinds of starches that get used in cooking and why you might choose to use one over the other... More

After listening to Evan Kleinman's talk with Cindy Mushet about flour on the Good Food show this past week, we were left thinking about bleached and unbleached flour. Mushet is insistent that unbleached flour is best, and that made us wonder why it started getting bleached in the first place... More

Do you know your flours? Evan Kleinman brought Cindy Mushet, author of The Art and Soul of Baking, onto the show last week to give us all a refresher course. Here's what she had to share... More

We've been keeping an eye out for good products to recommend for folks wanting to tackle baking this year. The idea of self-rising flour seemed promising at first, but it didn't end up being quite what we thought... More

If you make bread every weekend or have an obsession with cakes, it makes sense to keep specific flours for those recipes on-hand. But what about the rest of us? Is there such a big difference between these flours or can all-purpose flour really be used for all purposes?! More

Eatwell Farm has just started to harvest and mill their own organic flour. This lovely bag of whole wheat flour was ground just the day before and costs five dollars for the three-pound bag. More